3^rd International Conference on Food and Nutrition August 24-25, 2022 Budapest, Hungary

Track 1: Food Technology

It is the application of Food Science to the selection, processing, preservation and in what way take the food. This mainly focused on animal products to grow and in that to get new investments. The reduction of crop yields in many European countries are more focusing to climate change, which is associated with consumption of meat. In this, Biodegradable, plastic- free solutions are gaining to make that in progress and there are some corporations and start-ups to reduce the plastic generation and disposal.

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World Food and Nutrition Meets | Food and Nutrition Conference | Global summit on Food and Nutrition | Euro Food and Nutrition conference | Food and Nutrition Summit Singapore | Healthy Food and Conference

Worldwide Associations and Societies:

European Federation of Food and Nutrition | European Food  and NutritionInformation Resource Network | European Hygienic Engineering and Design Group | European Food Information Council | European Food and Nutrition Safety Authority | Nutrition Society of India Association of Health Food | Nutrition and Dietetics | Dieticians Association of Sri Lanka | Sri Lanka Medical Nutrition Association | Indonesian Food and Nutrition Association | University of Maryland College Park | Purdue University Main Campus | Michigan State University | University of Massachusetts Amherst

Track 2: Food Microbiology and Fermentation

Food microbiology is the study of the microorganisms that is the contamination of food. This is the study of microorganisms causing food spoilage and whenever we cook improperly and  that may cause diseases; microbes There are some bacteria involves in Lactic acid bacteria, Acetic acid bacteria, Proteolytic bacteria, Lipolytic bacteria, Saccharolytic bacteria ,Thermophilic bacteria Fermentation is one of the process of preservation of food and alter its quality. Yeast, especially Saccharomyces cerevisiae, is used for bread, brew beer and make wine. Certain bacteria, consists of lactic acid bacteria, are used to make yogurt, cheese, hot sauce, pickles, fermented sausages and dishes such as kimchi.

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European Federation of Food and Nutrition | European Food  and Nutrition Information Resource Network | European Hygienic Engineering and Design Group | European Food Information Council | Nutrition and Dietetics | Dieticians Association of Sri Lanka | Sri Lanka Medical Nutrition Association | Purdue University - Main Campus | Michigan State University | University of Massachusetts Amherst

Track 3: Covid-19 Risks to Global Food Security and Sustainability

All types of Food Security should be covered, from production, stability, economic access, stocks, markets, trade (local to global), and the nutritional value of food. This section covers all sectors of science, sociology, and economics of food production, agricultural development, access to food, quality, safety, and nutrition. Food sustainability covers all types of food waste, food recovery, and climate change. Food waste management might involves some studies of the life cycle evaluation and issues with the circular economy. Studies may also address some food waste treatment methodologies. Such methodologies might include membrane technologies, anaerobic digestion, land filling, or incineration.

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European Federation of Food and Nutrition | European Food  and Nutrition Information Resource Network | European Hygienic Engineering and Design Group | European Food Information Council | Dieticians Association of Sri Lanka | Sri Lanka Medical Nutrition Association | Indonesian Food and Nutrition Association | University of Maryland  College Park | Purdue University Main Campus

Track 4: Novel Technologies and Future Food

The future of Food Production, innovation and engineering may look very different from what we have taken for granted in our day. The inclusion of several phases in a single food production process could see the arrival of the so-called post-animal bio-economy. Adoption of items such as 3D printing, meat-grown laboratory, Block chain. vertical and cellular farming can see that agriculture and animal husbandry (food) are over. Just think of that second - we could be on the verge of retiring from the very thing that makes civilization possible.

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Track 5: Nutrition and Human Health

Nutrition is the study of nutrients in food, how the body uses them, and it tells about the relationship between diet, health, and disease. It use ideas from molecular biology, biochemistry, and genetics to understand how nutrients affects on our human body.

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Track 6: Nutrition and Fitness

Healthy eating and fitness are the most important aspects of health that include being physically and physically fit. With the help of nutrition and regular exercise one person can improve his or her health and stamina. Good health means a person's physical and mental strength and resilience means one's ability to meet the needs of nature. A person who is healthy and strong can enjoy a full life.

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Track 7: Food Analysis and Foodomics

Many of the world's major crops, such as rice, wheat, cassava, beans, sweet potatoes, pearl millet or corn, are often deficient in some of these minerals. Traditional agricultural practices can in part increase the amount of healthy plant food, but advances in ‘omics’ technology are being used rapidly in the development of plants with essential improved nutrients. Ionomics, or the study of the ionome (which can be defined as the composition of a particular mineral element), is a modern and effective genomics tool that can provide high-level input information about the broad structure of nutrients provided to a plant. In conjunction with other ‘omics’ technologies, such as genomics, transcriptomics and proteomics can be used to identify many genes that play an important role in the synthesis, transport and accumulation of mineral nutrients in plant foods, especially in their edible components.

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Track 8:  Food Chemistry and  Biochemistry

Food chemistry is a study of chemical processes and the integration of all biological and non-biological components of food. Biological substances include substances such as meat, poultry, lettuce, beer, milk as examples. It is almost identical to biochemistry in its key components such as carbohydrates, lipids, and proteins, but it also contains compounds such as water, vitamins, minerals, enzymes, food additives, flavors and colors. This advice also includes how products change under certain dietary procedures and ways to strengthen or prevent them from occurring.

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Track 9: Innovation in Food Processing

The conversion of agricultural products into food, or one type of food into other types. It includes many types of food processing, from the digestion of cereals for home cooking to the complex industrial processes used to make light meals. The top five nutritional strategies are nutrition and environmental protection, Vegan & Plant-based Nutrition, Personalized Nutrition and Biohacking, Nutrition Confusion, prevention through Nutrition Education.

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Track 10: Obesity and Weight Management

Obesity means being excessively fat. If a person said to be obese and if his or her body mass index is beyond 30. Such a person has a body fat rate that is irregular to his body mass. The body mass index can be calculated by considering the weight and height of a person. Therefore, it is a scientific way of determining the appropriate weight of any person. When the body mass index of a person specifies that he or she is obese, it exposes the person to make health risk. It has been thought of as only weight loss. Weight management covers all aspects of attaining and maintaining proper weight for a healthy lifestyle. Dietetic practice in weight management is difficult and challenging. Analysis of weight and health should guide weight management goals and outcomes.

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Track 11: Nutritional disorder and Management

Malnutrition is a disease that occurs when a person's diet lacks the right amount of nutrients to function properly, or when a person is unable to properly absorb nutrients from food. Malnutrition problems can be caused by malnutrition, malnutrition or poor nutrition. Ensure the free consumption of fruits and vegetables and adequate folic acid intake.

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Track 12: Consumer Preferences and Food Choices      

Dietary preferences are the experimental conditions in which people express themselves through food. Food preferences include food quality testing, and how much people like and dislike you. A nine-point hedonic scale, designed to measure food intake, is used to measure food preference. People who love pleasure and who do not love bitterness are considered to be natural traits. Priorities and taste of food grow in experience and are influenced by our attitudes, beliefs, and expectations.

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Track 13:  Sports Nutrition and Exercise Metabolism

Sports nutrition may be an expert in the field of nutrition that is closely related to physical education and the application of science. Healthy sports nutrition is often defined because the use of healthy eating information in an active daily diet program focuses on providing fuel to the body, simplifying the repair and reconstruction process following strenuous physical activity, and improving athletic performance at competitive events, while fully promoting health and wellness. Not only is the diet important for sports nutrition but also the amount of time we eat throughout the day affects our performance and our recovery from exercise. Foods eaten before and after exercise are very important for a sports diet but you should be careful about everything you put in your body.

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Track 14: Food Packaging, Preservation and  Quality Standards

Food packaging is one of the essential areas in food technology and that plays an important role in preserving all types of foods. The development of novel packaging in food segment is contributed by the large use of packaged foods, rising need of prepared foods by the usage of microwave meals and growing use of smaller size food packages. Another important reason for innovative food packaging is that the rising problems with food borne microbial outbreaks which demands the utilization of packaging with antimicrobial effects along side retention of food quality.

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Track 15: Innovative Food Additives and Ingredients

Dietary supplements are ingredients in foods and beverages designed to extend shelf life. Some supplements are used to enhance the flavour of these foods in order to make them more appealing to consumers. In this case, dietary supplements have the effect of bringing the desired effect to the producer's diet. However, this may not be the case for consumers as supplements have been shown to have some adverse effects on users. The following research identifies the origins, benefits, and consequences of using dietary supplements in the health of consumers.

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Our point is to make a stage for the trading of data on innovative advancements, new logical modernization towards Food and Nutrition. This meeting likewise centres around a wide assortment of momentum look into on sanitation and wellbeing that have useful for us. Conferences typically provide special guest speakers, breakout sessions, one-on-one engagements, group outings, and events for social interaction. The learning facet of a conference can expose attendees to new ways of operating and can help them discover ways to be even more productive.

Our future depends on a healthy Food and Nutrition what we take daily. It helps us to be healthy and can bring our powers and strengths. Now-a-days, not everyone getting the best food and also the market food is very harmful to everyone, as we take in a bad way. Nutrition analysis is the process of determining the content of food what we take.

Food demand, price increases and food Insecurity

In this pandemic made food demands effects decreased incomes are a more important for food security than supply-side challenges. The demand is possible for extensive income loses which is resultant from the inability due to the lockdowns. It is expected to have 11% decline in number of working hours worldwide, and extreme poverty will be there means  is less than the US$ 2.0 a day is to rise by 30% in 2020. By these income losses which are among urban households is the global number of low-income countries have face food insecurity and 135 million in 2019 to 265 million and over 30 countries may face more needs by 2020. In this, prices were also increased and that can be face by the people who were from low-income countries.

Impact on Malnutrition

During this pandemic, mostly the nutrient-rich food were affected and that intensively impact on malnutrition. The people  whoever  stock up their food tend to do so for products like cereals, roots and tubes and pulses that can be store for long period of time that may possible in low-income countries there may be bear on these commodity groups and thus food demand decline arising from income loses that will not affect all food types equally. There will be greater than sensitivity supply as well as demand side so that may result in micronutrient deficiency in many of us.

Impact on Global Nutrition

Half of all deaths in children under 5 are linked to malnutrition, translating into the loss of 5 million children per annum. Starving sets children at higher risk of failing from mutual infections, strengthening the occurrence and severity of such crusts and delays retrieval.

Consumer prices increases

The global average prices for different types of food products increased by 2% to9%, with the half of the tracked goods rising by 8% or more and bread prices went up to 80%  and rice doubled in Maldives and potato prices by 133% in Guyan and it varies for different countries. The consumer price of UK in 2019 is 1.3% and for India is 142.9 % in 2019 and India is 1.4% in 2020.

Fig: Market Analysis for Food insecurity